Ukee salmon on the Cobb
This mouth watering salmon recipe was spontaneously invented this past summer. I call it Ukee Salmon as it was created in a Ucluelet, BC (called Ukee by most locals) campground - what better place to create a salmon recipe than on the majestic west coast of Vancouver Island?
Ukee Salmon:
ingredients:
- 3 lb Fillet of salmon (my personal preference is Chinook or Coho)
- 1 tbl spoon Extra virgin olive oil
- 1 cup Brown sugar
- Garlic – 6 cloves, crushed
- 5 cm knob of fresh ginger – chopped fine
- Kosher salt to taste
- Freshly ground black Pepper
- One lime, squeezed
- Dill, dried
- Butter, 1 tablespoon, Melted
- 1/2 cup Real maple syrup and 2 Cl. Jack Daniel’s Tennessee Whiskey, mixed
Directons:
Rub the fish with Olive Oil.
Sprinkle with salt and pepper
Cover with brown sugar and spread ginger, garlic.
Place on pre-heated Cobb grill.
2 minutes before done, brush with melted butter and then maple syrup / Jack Daniels mixture. Squeeze lime juice and sprinkle with a bit of parsley.
The following steps are optional and may be added if circumstances allow:
Boil the Maple Syup, and Jack Daniels mixture in a sauce pan, until it is slightly thickened.
Brown the garlic slightly on frying pan before adding it to the salmon.
8-9 briquettes (adding a bit of flavor wood to the fire is always a good idea)
Cooking time, approx. 20 minutes. Turn after 12 minutes
Use standard cooking surface or the Cobb griddle accessory.
Cook with lid on.
This recipe was created by Paula Olsen
